Steak and Black Bean Burrito

Prep: 10 minutes Cook: 10 minutes Serves 8 People

Ready. Steady. Cook!

Another Tex-Mex classic. This recipe will take you the border, see for yourself. Pick one of Diego’s GoWELL wraps for this dish

  1. 1. Slice steak across the grain into medium size strips. Combine oil, Diego’s MexiSauce (or a mild chilli sauce) and lime juice. Add oil mixture to steak and marinate for 5 min.
  2. Prepare the rice by mixing the stock with Diego’s GoMEX Ranchero Sauce (or a chunky salsa)
  3. In a preheated pot toss rice with 2 tbsp, of oil till opaque, then pour the stock mixture, bring to simmer cover and cook for 15 minutes, Set aside when ready
  4. Heat a large frying pan until smoking hot. Carefully add steak and cook for 4mins. Set aside.
  5. Cut tomatoes in quarters and remove seeds, dice into small cubes.
  6. Roughly chop coriander.
  7. Heat wraps as per packet instructions.
  8. Evenly place steak, tomatoes, black beans and coriander in the middle of each wrap, fold in the sides and roll burrito tightly.
  1. 1 pkt of your choice of Diego’s GoWELL wraps; low carb, sour dough, classic or gluten free wraps

  2. 4 tbsp. of Diego’s GoMEX MexiSauce or a mild chilli sauce

  3. 600g scotch fillet steak

  4. 2 tbsp. oil

  5. ½ lime, juiced

  6. salt & pepper to taste

  7. 400g tin black beans-drained

  8. 2 fresh tomatoes

  9. ½ cup of coriander leaves

  10. MEXICAN RICE:

  11. ½ cup of Diego’s GoMEX Ranchero Sauce or a chunky salsa of your choice

  12. 1 cup of vegetable stock

  13. 1 cup of jasmine rice (rinsed)

Tip: Wrap burritos in alfoil and keep warm in the oven, or eat it on the go.

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